Chicken Enchiladas

Recipe

Prep: 10 minutes

Cook: 4-6 hours for chicken plus 20 minutes for baking

Makes: 12 enchiladas

• 1 pound chicken breasts

• 1 can diced green chiles

• 1 can mild Rotel

• 1 can black beans, drained

• 1 tablespoon taco seasoning

• 12 yellow corn tortillas

• 1 cup shredded Mexican cheese

• 1 bunch green onions for topping, optional

Enchilada Sauce

• 1/4 cup olive oil

• 2 tablespoon minced garlic

• 1/4 cup flour 

• 1 tablespoon cumin

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 teaspoon oregano

• 1 teaspoon cilantro 

• 2 teaspoon chili powder

• 1/4 teaspoon cayenne 

• 1 can tomato paste

• 2 tablespoons apple cider vinegar 

• 2 cups chicken broth 
  

Add the chicken, Rotel, green chiles, black beans and taco seasoning to the crockpot. Cook on low for 6 hours.

Remove the chicken and shred. Add the chicken back to the crockpot and stir, making sure all ingredients are well combined.

In a medium saucepan, heat the olive oil with the minced garlic until fragrant. Add flour and whisk until combined. Add the remaining seasonings, tomato paste, ACV and chicken broth.

Whisk until well combined and all lumps are gone. Cook for 15 minutes on low until thickened.

Preheat oven to 350.

In a 9x13 casserole dish, spread just enough of the enchilada sauce to cover the bottom of the dish.

Fill the tortillas with the chicken mixture, draining any extra juice. Place the enchiladas seam side down in the dish. Repeat with each.

Top the enchiladas with the remaining sauce, cheese and green onions.

Bake 20 minutes.